The hard-working, humble cabbage is high in vitamin K, antioxidants, and fiber, not to mention that it is also versatile, long-lasting, and inexpensive. Like all plants in the brassica family, cabbage contains indole-3-carbinol, and sulfur compounds, that have been shown to help protect against some types of cancers.
Whether fermented (in sauerkraut) or fresh, in slaws and salads, cabbage is delicious. In Korea, one of the favorite versions of cabbage is a fermented dish known as kimchi. Kimchi has long been said to promote health in Korea, where it is thought to aid in digestion due to the fermentation process and to supply the body with crucial nutrients. Kimchi can spice up a simple meal of vegetables and rice. If it packs too much punch for you taste-wise, there are other ways to get your cabbage with a Korean twist.
Our Kimchi Broth recipe is an excellent showcase for cabbage that adds miso for added complexity and nutritional value. Miso, a fermented soybean paste used widely Japan, is full of trace minerals that help strengthen the immune system. Miso can be a great addition to soups as a base, and due to its umami properties, it can help patients who are experiencing taste changes tolerate soups and stews better.
Enjoy this Kimchi Broth soup as a light snack or make it a heartier meal by adding noodles or brown rice plus steamed vegetables, and tofu, chicken, or even an egg for added protein. Serve with green tea, also high in antioxidants.
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